Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: DAVID CAMERON
1 pkg. manicotti shells
1 lb. ground beef
30-oz. (31â�„2 cups) ricotta cheese
2 cups grated mozzarella cheese
3â�„4 cups fresh grated Parmesan cheese (separate 1â�„4 cup for topping)
2 TBS dried parsley
1 tsp. oregano
1â�„2 tsp. ground black pepper
1 egg (slightly beaten)
26-oz. tomato pasta sauce, divided in half
15-oz. Alfredo sauce
Brown and drain ground beef and set aside to cool. Preheat oven to 350 degrees. Combine ricotta, mozzarella, 1â�„2 cup of Parmesan cheese with egg, parsley, oregano and pepper and mix well. Stir in ground beef until uniform in distribution. Spoon this mix into a gallon freezer bag and let rest while manicotti shells cook and then cool. Spray a 10x15 baking dish with nonstick cooking spray then spread 1â�„2 of the tomato sauce evenly over the bottom.
Once manicotti have cooled, snip off one bottom corner of the freezer bag and pipe the filling into the shells. Lay filled shells on sauce, leaving a small space between shells. Pour the rest of the tomato sauce over and around the shells then top with the Alfredo sauce. Top with the remaining 1â�„4 cup of Parmesan cheese. Cover pan with foil and bake for 45 minutes; remove foil and bake uncovered for an additional 10 minutes more. Remove and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)